Question

Im looking for questions 2, 3, 4, and 5

Chapter 11 Dudek's Nutrition Essentials for Nursing Practice. Learning objectives.

Learning Objectives Upon completion of this chapter, you will be able to 1 Compare breastfeeding to formula feeding. 2 Describe the process of introducing solid foods into the diet. 3 List eating behaviors of young children that may indicate nutrition risk. 4 Identify nutrients most likely to be under consumed by children and adolescents and the food groups that supply those nutrients. 5 Explain potential health risks of a poor quality eating pattern during childhood and adolescence. 6 Give examples of obesity prevention strategies for children and adolescents aimed at improving eating patterns, decreasing sedentary behaviors, increasing physical activity, and ensuring adequate sleep. 7 Evaluate an eating pattern based on MyPlate food intake recommendations

Answer 1

Q2. The process of introducing solid foods into the diet of infants is known as weaning. This process involve the use of food that are eatable for the child and ends with some breastfeeding or formula milk. Introducing solid foods in the diet enable the parents to develop healthy eating habits in the children by limiting any type of fussy eating.

Q3. Eating behaviors of young children that may indicate nutrition risk basically depends upon different environmental factors and characteristics such as gender and genetics. These eating behavior are:

• Breast versus bottle: some of the children prefer breast milk and some prefer bottled milk for their eating. Since the flavor of human milk changes frequently so the children become familiar with numerous food flavors and this help them to develop healthy eating patterns. However, children feeding on bottled milk are at nutrient risk because of less exposure to food flavors.
• The environmental factors such as eating habits in the family determine the eating pattern of the children. Families consuming green vegetables expose their children to various nutrients and they have healthy eating habits further. Families that rely on simple foods make their children vulnerable to nutrient scarcity.

Q4. Nutrients most likely to be under consumed by children and adolescents include fiber, iron, potassium, folate, iron, vitamin E and calcium. The most common deficiency from these are iron and vitamin E deficiencies that impact children and adolescents largely. Green leafy vegetables, fruit juices and vegetable oils can supply vitamin E in the diet. Legumes, dried fruit, dairy products such as milk and cheese can supply calcium in the diet.

Q5. Potential health risks of a poor quality eating pattern during childhood and adolescence include iron deficiency, obesity, malnutrition and dental caries. This can also weaken the body’s immune system and make the children vulnerable to numerous infections and it can also impact the physical and mental development of the child.